Gourmet Grubb is launching a delicious insect-based ice cream made from EntoMilk.
Gourmet Grubb's insect-based ice cream is ideal for individuals looking for a sustainable and dairy-free frozen dessert. The EntoMilk is produced from black soldier fly larvae and is five times higher in protein than standard milk. The flies are raised on a farm where they are sterilized before use. The ice cream has no discernable insect parts and uses honey as a sweetener. The desert is flavorful and one study found the insect-based ice cream scored higher on a taste test than its traditional ice cream competitors.
As the earth's population is expected to increase, many businesses and communities will be looking for innovative and sustainable food sources.
Insect-Based Ice Creams
Gourmet Grubb Launched Dairy-Free & High Protein EntoMilk Frozen Desserts
Trend Themes
1. Sustainable Food Sources - The growing population creates an opportunity for businesses to explore sustainable food sources like insect-based ice cream.
2. Dairy-free Desserts - The demand for dairy-free alternatives presents an opportunity for the development and marketing of insect-based ice cream as a delicious frozen dessert option.
3. High Protein Products - The high protein content of insect-based ice cream provides an opportunity to target health-conscious consumers seeking protein-rich alternatives.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore the production and marketing of insect-based ice cream as a sustainable and innovative dessert option.
2. Alternative Protein - The alternative protein industry can incorporate insect-based ice cream as a viable source of high-quality protein for health-conscious consumers.
3. Sustainability and Agriculture - The sustainability and agriculture sector can explore insect farming technologies and develop partnerships to meet the increasing demand for sustainable food sources like insect-based ice cream.